RED PORK CHINESE FOOD RECIPES
CHINESE RED COOKED PORK RECIPE - CHINESE.FOOD.COM
You will love the aroma coming from your kitchen with this dish. In this recipe the fat and skin are removed from the pork before slicing. The Chinese consider this to be a delicacy so leave it on if desired. This sweet and tender pork is delicious served over mounds of white rice. You can also use a boneless pork tenderloin, although bone-in is prefered. Leftovers? Try Recipe #328375
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- (Note: If you are using a 'boneless' pork roast, you can skip this step but you will still need to preheat the oven). Preheat oven to 350°F Using a sharp knife, score 3" slits all over pork skin (do not cut into flesh). Place pork in large Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 10 minutes. Drain by rinsing under cold water. Return pork to dry pot.
- Mix 1/2 cup water, 1/4 cup soy sauce, and 1/4 cup Mirin. Drizzle over pork. Cover and bake for 30 minutes. Mix remaining ingredients and set aside.
- Turn pork over and baste with pan juices. Cook 30 minutes longer.
- Turn pork over and drizzle the soy sauce mixture (that you had set aside) over roast. Cover and bake 1 hour or until pork is tender, turning and basting after 30 minutes.
- Increase oven temperature to 375°F Turn pork skin side up and bake this time uncovered for 30 minutes, or until pork is glazed and skin is slightly crisp.
- SERVE: Transfer pork to a cutting board with juice-catching channel; cool 5 minutes then remove and discard the fat and skin from pork, if desired. Cut pork crosswise into 1/2" thick slices.
Nutrition Facts : Calories 563.3, FatContent 40.8, SaturatedFatContent 14.2, CholesterolContent 161, SodiumContent 1245.7, CarbohydrateContent 4.4, FiberContent 0.3, SugarContent 2.3, ProteinContent 41.1
BARBECUED RED ROAST PORK TENDERLOIN RECIPE - CHINESE.FOOD.COM
This is posted by request, and comes from the Aus Women's Weekly Chinese Cooking Class Cookbook. It's a simple recipe I make quite often. Prep time doesn't include marinating time.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
- Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
- Drain pork fillets from marinade, reserve marinade.
- Put pork on wire rack over baking dish.
- Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
- Remove from oven, put on board and allow to cool.
- Cut pork into diagonal slices to serve.
Nutrition Facts : Calories 290.7, FatContent 7.9, SaturatedFatContent 2.7, CholesterolContent 118.1, SodiumContent 1103.7, CarbohydrateContent 10, FiberContent 0.2, SugarContent 8, ProteinContent 41.6
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Calories 482.9 calories per serving
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Total Time 1 hours
Cuisine Chinese
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CHINESE RED-COOKED PORK SHOULDER - FAMILY DINNER RECIPES
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From goodhousekeeping.com
Total Time 8 hours
Category feed a crowd, dinner, main dish
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Calories 335 calories per serving
From goodhousekeeping.com
Total Time 8 hours
Category feed a crowd, dinner, main dish
Cuisine Chinese
Calories 335 calories per serving
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From chinasichuanfood.com
Total Time 40 minutes
Category Main Course
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From chinasichuanfood.com
Total Time 40 minutes
Category Main Course
Cuisine Chinese
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